1 sheep's head
3 qts. water
2 carrots
2 onions
1 turnip
2 sticks celery
Seasoning parsley, thyme, bayleaf and salt

Remove the brain and tongue and soak head in salt and water for 12 hours, changing water often. Place head in large saucepan. Cover with water. Add a good handful of salt, bring to boil. Strain and wash well. Return to the pan, add fresh water, bring to a boil. Skim thoroughly, add a teaspoon of salt and simmer 3 hours. Dice vegetables and add with rice and herbs to the broth.

Simmer for 1 hour then remove herbs before serving. The brains can be cooked in a muslin bag in the broth pan.

(Hosterman)